Go Back
In the realm of healthy cooking, sheet pan meals have emerged as a beloved favorite for their simplicity and convenience. The idea is straightforward: toss a variety of ingredients onto a single pan, roast them in the oven, and voilà! A hearty meal with minimal cleanup. Sheet pan meals are especially appealing for busy weeknights, as they require little prep time and can be customized to suit any taste or dietary preference.

Sheet Pan Rainbow Veggie Bowls

Transform your weeknight meals with these Vibrant Sheet Pan Rainbow Veggie Bowls! This colorful recipe is all about simplicity and nutrition, featuring a rainbow of fresh vegetables and hearty chickpeas. Perfect for busy nights, these bowls are easy to customize to fit any dietary preference. With minimal prep and cleanup, you can enjoy a delicious and satisfying meal packed with flavor and health benefits. Dive into a culinary adventure that’s as visually appealing as it is nourishing!
Print Recipe Pin Recipe

Ingredients
  

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup zucchini, sliced into half-moons

1 cup carrots, julienned

1 cup red cabbage, thinly sliced

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1/4 teaspoon cayenne pepper (optional)

2 cups cooked quinoa (for serving)

Fresh cilantro or parsley, chopped (for garnish)

1 avocado, sliced (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prep the Veggies: In a large bowl, combine the cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, carrots, red cabbage, and corn. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are well-coated.

      Prepare Chickpeas: In a small bowl, mix the chickpeas with a drizzle of olive oil, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.

        Spread on Sheet Pan: Spread the seasoned veggies on one half of the prepared sheet pan. On the other half, spread the seasoned chickpeas in a single layer.

          Roast the Veggies and Chickpeas: Place the baking sheet in the preheated oven and roast for 20-25 minutes, tossing halfway through, until the veggies are tender, and chickpeas are slightly crispy.

            Assemble Bowls: Once roasted, remove the sheet pan from the oven. In serving bowls, layer cooked quinoa, and top with a generous portion of the roasted veggies and chickpeas.

              Garnish: Add slices of avocado, fresh herbs (cilantro or parsley), and a squeeze of lime over each bowl just before serving.

                Serve: Enjoy your vibrant sheet pan veggie bowl warm, chilled, or at room temperature. Feel free to customize with your favorite toppings or proteins!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings